| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to method for production of kvass. Method comprises preparation of recipe components, extraction of anise with liquid carbon dioxide to separate corresponding miscella, cutting dandelion root, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of dandelion root, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with kvass yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl, 1 ex |
